Summer salad with grilled corn

Ingredients:

• 4 ears of fresh corn
• 2 heads of Belgian chicory
• 2 tbsp. l. olive oil
• 1 (90 g) bunch of cilantro, leaves only
• Half a small red onion, thinly sliced
• 1/4 cup crumbled feta
• Juice of half a lime
• 0.5 tsp ground cumin
• 1/4 tsp cayenne pepper, or to taste

Preparation:

1. Preheat the grill.
2. Remove the husks from the corn and cut the chicory heads in half lengthwise. Place the corn and chicory on a baking sheet or cutting board, drizzle with olive oil, and season with salt and pepper to taste. Place the corn and chicory on the grill and cook until lightly charred on all sides, about 3 minutes for the chicory and 5 minutes for the corn.
3. Meanwhile, in a medium bowl, combine all remaining ingredients.
4. Remove the cooked corn and chicory from the grill. Slice the chicory crosswise into 0.5 cm thick slices and place in a bowl. Cut the kernels from the corn cobs. Add them to the bowl and toss. Taste and add salt if needed. Serve the salad warm or at room temperature.